This hardcover book is a practical guide to all aspects of the catering business.

Contents:

1. OVERVIEW
   • Advantages of the Catering Business
   • Financial and Legal Considerations
   • The On-Premise Catering Operation

2. SALES
   • The Banquet Office
   • Selling and Booking Affairs
   • Developing and Increasing Sales
   • Agenda for Weekly Sales Meetings

3. FUNCTIONS AND MENUS
   • Planning and Pricing Banquet Menus
   • Package Plans
   • The Various Types of Parties and Functions
   • Weddings
   • The Bar Mitzvah
   • Showmanship

4. EXECUTION
   • Banquet Organization and Supervision
   • The Catering Kitchen and Related Areas
   • Banquet Service
   • Setting Up a Banquet Bar
   • Banquet Serviceware
   • Banquet Room Furniture
   • Purchasing for Volume Catering

5. OPTIONS
   • Off-Premise Catering
   • Kosher and Kosher-Style Catering
   • Outside Services
   • Computerized Catering

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